How to make Mallika Basu's healthy Bengali rice porridge with a twist
Dudh Muri, soothing bowl of puffed rice liberally doused with milk, is the stuff Bengali childhoods are made of. My version has a contemporary twist that packs a punch for a healthy breakfast of champions to kick start the New Year in style.
I love this for breakfast, but it’s enjoyed at lunchtimes, as a snack, and when something healing and cooling is much needed. I’ve used banana and almond milk, but you could also use mango and replace the milk with low fat natural yoghurt. Go on and unleash the Bengali mother in you!
Bengali Rice Porridge
Ingredients (feeds 2)
- 1 large ripe banana
- 1 mug almond milk
- 1 mug brown puffed rice cereal
- Sprinkle of cinnamon
- Light brown sugar, to taste
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Method
Reserve about an inch from the end of the banana, leaving the peel on and blend the rest of it with the almond milk. If you don’t have a blender you can just mash it with a fork. Next, tip the puffed rice in. As it sinks in, sprinkle over the cinnamon and brown sugar to your taste.
Try this with natural low fat yoghurt too, for a change.
Mallika is an Indian food writer with a regular recipe column. Her new cook book, Masala: Indian Cooking for Modern Living is available here.
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